Tomales Bay Oyster Company

A warm, sunny, summer day invited me to head to the coast with its promises of bright
briny treats, so I ventured out to Tomales bay with a group of friends for
casual picnic and barbeque.

A short drive down hwy one south of Bodega Bay will bring you right to
the front door of Tomales Bay Oyster Company, which, established in 1909 is
California's oldest continuously-run shellfish farm.

Located right on the beautiful crisp, clear waters of Tomales Bay, this
delightful oyster company and picnic spot specializes in fresh, farmed
oysters as well as mussels and clams.

I brought my picnic basket full of flatware, bbq tools, chicken and
sausages for the grill, and oyster accouterments as well as a big cooler of
wine and water.

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This is how Tomales Bay Oyster Company works

Each picnic tables comes with a small barbeque but, be warned,
10 people per table only, one table per party, and it's strictly enforced
(we were approached on two different occasions with instructions to confine
ourselves to one table {there were twelve of us).

The oysters, mussels and clams were absolutely fresh and tasted clean,
briny and perfectly of the ocean.

A
mixture of cultures congregated on the tables around me, as we nibbled on
local cheese, fruits, and the delicious ocean fare. All around me
people also eating a delightful array of goodies with their sea treats from kim
chi to pulled pork and beyond.

Our group had a wonderful afternoon eating,
romping on the beach, flying kites, and enjoying the breathtaking vistas. It
was a wonderful experience I cannot wait to repeat.

Tomales Bay Oyster Company is open every day. Mon-Thurs 9 a.m. to 5 p.m.
Fri-Sun 8 a.m. to 6 p.m. They are located approximately four miles north of
Point Reyes Station on Hwy One.

Preheat broiler.
Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or
pan. Arrange oysters on their shells in salt, then top each with a piece of
butter.Broil 4 to 6 inches from heat until butter is melted and sizzling
and edges of oysters are beginning to curl, 1 to 2 minutes.Stir parsley
into mignonette. Divide remaining 3/4 cup salt between 2 plates and arrange
3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and
sprinkle oysters with grapes. Serve warm.